18 December 2013

Last Christmas I came upon the idea for this recipe from Amanda Hesser a longtime staffer at the New York Times.In true More Than Burnt Toast style I made it my own. Would you agree that it just looks so festive!!!!Friends enjoyed it immensely.

This recipe appears on page 85 of The Essential New York Times Cookbook. Be sure to use fresh spices, and don’t skimp on the lemon zest. I loved the celery added which is a new addition for me. This updated cheese ball will definitely show up for the holidays! Would you agree that it is pretty gorgeous with its pistachio crust?

**Cheese Ball with Cumin and Pistachios**

8 oz. cream cheese, at room temperature

4 oz. goat cheese, at room temperature

Grated zest of 1 lemon

1 tablespoon fresh lemon juice

½ cup grated Pecorino Romano

1 teaspoon toasted, ground coriander seeds

1 teaspoon toasted, ground cumin seeds

½ cup finely sliced celery heart with leaves

¼ teaspoon freshly ground black pepper

Sea salt

1/3 cup salted or unsalted pistachios

Very thin plain crackers, for serving

Beat the cream cheese and goat cheese in a bowl with a wooden spoon. Add lemon juice and zest. Fold in Pecorino Romano, coriander, cumin, celery, mint, and pepper. Season to taste with salt.

Lay a large piece of plastic wrap across the counter, and spoon cheese mixture onto it. Wrap tightly and chill for 2 hours or overnight.

Dice pistachios. Roll cheese ball in the nuts until covered.

Chill cheese ball for up to 2 days. Serve at room temperature.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.